Description
I had to make a dessert really quickly because we had some friends over for dinner. Unfortunately I lent out my car and was unable to make it to the grocery store. All I had was a can of peach pie filling, some raspberry jam, cream cheese, egg roll wrappers, and some vanilla ice cream in the freezer.
Ingredients
- 1 (21 ounce) can peach pie filling
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pumpkin pie spice
- 1 pinch salt
- 12 egg roll wrappers
- 1 (8 ounce) package cream cheese, softened
- ½ cup water
- 1 quart canola oil for frying
- ½ cup raspberry jam
- 1 tablespoon honey
- 1 quart vanilla ice cream
- ¼ cup confectioners’ sugar
Instructions
- In a large bowl
- mix the peach pie filling
- cinnamon
- allspice
- cloves
- ginger
- nutmeg
- pumpkin pie spice
- and salt.
- Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water
- and seal.
- Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
- In a bowl
- mix the raspberry jam
- honey
- and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream
- top with the raspberry jam mixture
- and sprinkle with confectioners’ sugar.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6